Conjured Croissants

Conjured Croissants


  • 1 egg, beaten

For the Dough:

  • 1/2 cup of warm water
  • 2 teaspoons active dry yeast
  • 1/4 cup white sugar
  • 2 eggs
  • 1/2 cup heavy cream
  • 3 1/2 cups all purpose flour
  • 1 cup salted butter
  • 1/2 teaspoon salt

Preparation/Cooking Process:

In a large bowl combine the warm water and the yeast plus a pinch of sugar. Let it sit and in the meantime have the flour mixed with the butter. The butter should not be completely melted. Use your fingers to rub the butter and the dough until the butter is on small pieces of the size of a bean.

Add the sugar, eggs, and the heavy creme into the bowl with the yeast and mix. Then gradually add the butter and start working the mixture until you get the dough. You can store it in the fridge for up to 6 hours.

Divide the dough and using a rolling spin try to form triangles and roll them to look like croissants. Well, mine didn’t look like such bur rather than like buns.

Bake them for 15 to 20 minutes on 200 Degrees Celsius.

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